Polenta Cake Recipe | Polenta Taragna Integrale with Caviar

Ingredients

• 12 polenta taragna cakes
• 2 oz Jordan Chef’s Reserve Caviar
• 2 Tbsp fresh Meyer lemon oil
• ¼ cup fresh chamomile blossoms and new shoots
• Fresh lemon juice
• 3½ cups vegetable stock or water
• ⅔ Anson Mills polenta integrale
• ⅓ cup stone ground buckwheat flour
• 1 Tbsp fennel pollen
• 2 Tbsp Jordan Extra Virgin Olive Oil
• ¾ cup whole milk
• 3 Tbsp crème fraîche
• Salt
• freshly ground black pepper
• 1 cup Jordan Extra Virgin Olive Oil
• 10 Meyer Lemons
• finely zested or microplaned
• ½ cup lemon verbena (lemon blossoms or new lemon leaves may be substituted)
• 10 sprigs lemon thyme
• 2 Tbsp coriander
• toasted and crushed
• ½ cup heavy whipping cream
• ½ cup crème fraîche
• ½ tsp fine sea salt